There are some things that I think taste better vegetarian.
Chili is one of those things.
I can’t wrap my head around a chili full of ground beef. It just seems greasy and nutritionally lacking. That is, unless we’re talking about a chili dog, which happens to be a guilty pleasure of mine. Then I’ll take a big beef hot dog smothered in hot meaty chili and cheese. But only then.
Otherwise, I like my chili with some beans and vegetables. If made the right way, vegetarian chili can be just as filling and hearty as meat chili, with more nutrients. It’s the perfect dish for omnivores looking to mix in some more meatless fare, or for vegetarians wanting something heartier and more protein packed.
This chili is especially perfect because it’s spicy. The kind of spicy that makes your eyes water just slightly. The combination of chili powder, cayenne and chipotle peppers pack a big punch of flavor and heat that makes it even more satisfying. It’s the good kind of spicy – full of heat, but even more full of flavor.
The best part of this chili is that, while you do use dried beans, you don’t have to soak them overnight. The black beans cook slowly on low heat, and end up plumping up and softening just perfectly. This means you don’t have to worry about dinner the night before – just throw everything into a large pot and simmer for hours. It’s better that way, too, because the house will smell like chili all day. And trust me, this chili smells heavenly.
Slow cooked black bean & sweet potato chili
Prep time: 15 minutes
Cook time: 3 hours
Yields: 6-8 servings
Ingredients
16 oz dried black beans
1-2 sweet potatoes, peeled and cubed
1 medium yellow onion, diced
2 bell peppers, chopped
3 garlic cloves, minced
2 14.5 oz cans fired roasted tomatoes
1 14.5 oz can diced tomatoes
4 cups water
1 T tomato paste
1 chipotle in adobo sauce, finely chopped + 1 t adobo sauce
1 T chili powder
1 t cumin
1/4 t cayenne
Instructions
Heat olive oil in a large soup pot on medium high heat. Add onion, peppers, and garlic and cook until onions are translucent and pepper begin to brown.
Add chili powder, cumin and cayenne and cook, stirring constantly, for one minute. Add tomatoes, tomato paste, water, chipotle pepper + adobo sauce, and black beans. Stir and bring to a boil, then bring to a simmer and cook for 2 hours.
After 2 hours, add diced sweet potatoes and cover again, cooking for an additional hour. Chili will be done once it has thickened and black beans and sweet potatoes are soft.
There are some things that I think taste better vegetarian.
Chili is one of those things.
I can’t wrap my head around a chili full of ground beef. It just seems greasy and nutritionally lacking. That is, unless we’re talking about a chili dog, which happens to be a guilty pleasure of mine. Then I’ll take a big beef hot dog smothered in hot meaty chili and cheese. But only then.
Otherwise, I like my chili with some beans and vegetables. If made the right way, vegetarian chili can be just as filling and hearty as meat chili, with more nutrients. It’s the perfect dish for omnivores looking to mix in some more meatless fare, or for vegetarians wanting something heartier and more protein packed.
This chili is especially perfect because it’s spicy. The kind of spicy that makes your eyes water just slightly. The combination of chili powder, cayenne and chipotle peppers pack a big punch of flavor and heat that makes it even more satisfying. It’s the good kind of spicy – full of heat, but even more full of flavor.
The best part of this chili is that, while you do use dried beans, you don’t have to soak them overnight. The black beans cook slowly on low heat, and end up plumping up and softening just perfectly. This means you don’t have to worry about dinner the night before – just throw everything into a large pot and simmer for hours. It’s better that way, too, because the house will smell like chili all day. And trust me, this chili smells heavenly.
Slow cooked black bean & sweet potato chili
Prep time: 15 minutes
Cook time: 3 hours
Yields: 6-8 servings
Ingredients
16 oz dried black beans
1-2 sweet potatoes, peeled and cubed
1 medium yellow onion, diced
2 bell peppers, chopped
3 garlic cloves, minced
2 14.5 oz cans fired roasted tomatoes
1 14.5 oz can diced tomatoes
4 cups water
1 T tomato paste
1 chipotle in adobo sauce, finely chopped + 1 t adobo sauce
1 T chili powder
1 t cumin
1/4 t cayenne
Instructions
Heat olive oil in a large soup pot on medium high heat. Add onion, peppers, and garlic and cook until onions are translucent and pepper begin to brown.
Add chili powder, cumin and cayenne and cook, stirring constantly, for one minute. Add tomatoes, tomato paste, water, chipotle pepper + adobo sauce, and black beans. Stir and bring to a boil, then bring to a simmer and cook for 2 hours.
After 2 hours, add diced sweet potatoes and cover again, cooking for an additional hour. Chili will be done once it has thickened and black beans and sweet potatoes are soft.